Professional Kitchens for Hospitality, Bars, and Cafes

1. Is a hard chrome or ground steel griddle better?

Hard chrome is less porous, avoiding flavor mixing (ideal if cooking fish and meat on the same griddle) and retains more surface heat, but is more delicate to clean. Ground steel is "all-terrain," cheaper, and robust, but radiates more heat to the cook.

2. What is the difference between a domestic and an industrial microwave?

The difference is huge. The industrial one has no turntable (utilizes all space), is built in robust stainless steel, has more powerful magnetrons to heat in half the time, and is designed for the door to be opened and closed hundreds of times a day without breaking.

3. What is a salamander really used for in the kitchen?

It's not just for toasting. Its main function is the final "heat blast": grating cheese on lasagna, caramelizing a dessert, or keeping a dish hot for those critical 30 seconds while the waiter comes to pick it up, without continuing to cook the food.

4. What is the "water and oil" system in fryers?

It is a system where water is added to the bottom of the tank and oil on top. Since water is heavier, batter residues fall to the bottom (into the water) and do not burn in the oil. This extends the oil's lifespan and prevents flavor mixing.

5. Can I use normal cookware on a professional induction cooker?

No, you need ferromagnetic cookware. Industrial induction plates are very powerful and fast; if you use poor quality pans or ones with deformed bases, they won't detect the pot or, worse, could overheat and damage the machine's generator.

6. What advantage does a tilting bratt pan have over a boiling pan?

The boiling pan is ideal for liquids (soups, broths) as it has a drain tap. The tilting bratt pan, having a flat and wide tank that tilts, allows not only boiling but also sautéing, frying, or making thick stews (like ratatouille or goulash) and easily unloading them by tilting the tank.

7. What is a Roner or immersion thermostat used for?

It is used for low-temperature vacuum cooking (Sous-Vide). It keeps water in motion at an exact and constant temperature for hours. This allows cooking meats and fish with textures impossible to achieve with traditional methods, keeping all juices inside.

8. Gas or Electricity for the professional kitchen?

Gas remains king for immediate heat power and lower energy costs in Spain. However, electricity (especially induction) is gaining ground due to efficiency (less residual heat in the kitchen), ease of cleaning, and precision in temperature control.

9. How do I clean a lava rock barbecue?

Lava rocks are porous and absorb grease. To clean them, it is best to turn the barbecue on maximum for 15-20 minutes (pyrolysis) so the grease burns off and turns to ash. Periodically, they need to be changed when saturated or starting to crumble.

10. What is a "dry" and a "wet" bain-marie?

The wet one uses hot water to transmit heat to the pan; it is gentler and maintains humidity better. The dry one uses air heating elements; it heats faster and is easier to clean (no water to empty), but can dry out the product a bit more if not covered well.